In a large bowl, stir together white wine, warm water, honey, and yeast until yeast dissolves.

Let the mixture stand for 5 minutes, until foamy.

Stir in salt and 1 tablespoon of olive oil.

Add 1 cup of flour and stir to form a loose batter.

Incorporate the remaining 2 cups of flour until almost completely combined.

Turn the dough onto a floured surface and knead for 7 minutes until smooth and silky.

Transfer the dough to a lightly oiled bowl and brush with olive oil.

Cover with plastic wrap and let rise in a warm place for 1 hour 30 minutes, until doubled in bulk.

Scrape the dough onto a lightly floured surface and divide into 16 equal pieces.

Roll each piece into a ball and transfer to a baking sheet.

Cover loosely with plastic wrap and let stand for 15 minutes.

Working with one ball at a time, roll it out into a 4-inch round, about 1/8 inch thick.

Spoon 1 tablespoon of ricotta onto one half of the round, top with 2-4 pepperoni slices and 1/2 teaspoon of pesto.

Fold the dough over to form a half moon and press the edges to seal tightly.

Crimp the edges with a fork or pinch to make pleats.

Transfer the calzone to a baking sheet and brush with egg wash.

Repeat with the remaining dough and filling to make all calzones.

Preheat the oven to 325°F (160°C).

In a large saucepan, heat 1 1/2 inches of oil to 350°F (175°C).

Fry 4 calzones at a time, turning once, for 3-4 minutes, until browned and crisp.

Drain the calzones on paper towels and keep warm in the oven while frying the rest.

Serve hot.